Indian Turkey Curry
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Indian Turkey Curry

Indian Turkey Curry

with Sweet Potato on Cilantro Rice

Turkey Curry is quick, simple, and packed with all sorts of Indian flavours! This mild and creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Tags:
Quick
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

30 g

Ginger

160 g

Tomato

170 g

Sweet Potato

113 g

Yellow Onion

1 tbsp

Indian Spice Blend

165 mL

Coconut Milk

7 g

Cilantro

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

2.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories960 kcal
Energy (kJ)4017 kJ
Fat43 g
Saturated Fat21 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber6 g
Protein52 g
Cholesterol110 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel

Instructions

Roast sweet potatoes
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Toss sweet potato with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.

Prep and cook rice
2

While sweet potatoes roast, cut tomatoes into ½-inch pieces. Peel, then finely chop onion. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

Cook turkey
3

While rice cooks, pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1 tsp Indian Spice Mix (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown 1-2 min per side. Transfer turkey to the baking sheet with the sweet potatoes. Bake, in the middle of the oven, until cooked through, 8-10 min.** (NOTE: For 4 ppl, transfer turkey to a separate baking sheet and bake in the top of the oven.)

Cook veggies
4

While turkey and sweet potatoes finish cooking, heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min. Add ginger and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.

Start curry
5

Add coconut milk, soy sauce and 1/2 cup water (dbl for 4 ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

Finish and serve
6

When sweet potatoes are done, stir into curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice turkey. Divide rice between plates and top with sweet potato curry and turkey. Sprinkle remaining cilantro over top.